Go Back
Print

Fox Pines Corn and crab Chowder

A thick creamy corn chowder spiked with seafood, devine with crusty bread and a sald for a quick meal.

Ingredients

  • 1 tbsp bacon fat or butter
  • 1 medium onion diced
  • ½ green or red onion diced
  • 3 cloves garlic grated or minced
  • 2 medium-large potatoes diced in ½” cubes
  • 2 6.5 oz cans of chopped clams with juices
  • 3 cups of frozen corn
  • 2 cups chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cumin
  • Dash smoked paprika
  • 2 cups half and half

Instructions

  1. Melt fat in a Dutch oven over medium heat. Sauté onion until it just starts to soften and gets brown around the edges. Add in the pepper, and sauté for a couple minutes, then also add the potatoes. After another 2-3 minutes, add the garlic, and stir briefly.
  2. Pour in the clam and all their juice. Add the chicken broth, corn and spices. The liquid should just v=cover up the corn. Add some water if needed. Bring to a low simmer, and let it cook until potatoes are nearly done, about 15 minutes.
  3. Add the half and half. To make the chowder thicker and creamier, add ¼ cup potato starch (mixed with a bit of water), or a cornstarch slurry. Stir in off heat, and let stand without further cooking over heat.

Recipe Notes

Notes: add flavor dimension with a bay leaf, or fresh chopped thyme. Add in with the corn.